Graham Cracker Crust

1 1/4 cups graham cracker crumbs 3 Tablespoons sugar 1/4 cup butter or margarine, melted

In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir until well combined. Press crumb mixture evenly onto to bottom of a greased 9-inch springform pan. Set aside.

Margarita Filling

24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
1/3 cup Zing Zang Margarita Mix
1/4 cup Zing Zang Triple Sec
3 Tablespoons tequila

In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in Zing Zang Margarita Mix, Zing Zang Triple Sec and tequila. Pour the cream cheese mixture over the crust.

Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Glaze

1/2 cup Zing Zang Margarita Mix
1 Tablespoon cornstarch
1 Tablespoon Zing Zang Triple Sec
1 teaspoon tequila

In a small saucepan stir together Zing Zang Margarita Mix and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in Zing Zang Triple Sec and tequila. Pour over cheesecake. Garnish with fresh lime wedges. Chill until serving time.

Yield: 12 to 18 slices.